Vegan Vietnamese Pho Soup | Madeleine Shaw | Wild Dish
Wild Dish Yoga
2016-10-13
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Madeleine shows us how to make a low-carb, gluten free pho soup made with coconut noodles and courgetti. This is such a nutritious comforting meal that is simple to make.
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RECIPE
INGREDIENTS:
1 TBSP OF COCONUT OIL
3 CRUSHED GARLIC CLOVES
2 STAR ANISE
1 TBSP OF FRESHLY GRATED GINGER
450ML OF VEGETABLE STOCK
1.5 TBSP OF TAMARI
1 CINNAMON STICK
100G OF WILD OR BUTTON MUSHROOMS
2 COURGETTES
1 COCONUT
2 TBSP OF TOASTED CASHEWS
2 TBSP OF FRESHLY CHOPPED CORIANDER
1 RED CHILLI
METHOD
CHOP THE MUSHROOMS IN HALF WHILST HEATING THE OIL IN A PAN.
THROW IN THE GARLIC AND GINGER AND COOK FOR 30 SECONDS, THROW IN THE MUSHROOMS AND STIR FRY FOR 2 MINUTES. POUR OVER THE STOCK, TAMARI, STAR ANISE, CINNAMON STICK AND BRING TO A BOIL THEN REDUCE TO A SIMMER AND COOK FOR 10 MINUTES.
CRACK OPEN THE COCONUT AND REMOVE THE FLESH, CUT INTO THIN RIBBONS, SPIRILIZE THE COURGETTE AND ADD TO THE SOUP, COOKING FOR A FURTHER 7 MINUTES.
FINELY SLICE UP THE CHILL, SPRING ONION, CORIANDER AND SPRINKLE OVER ALONG WITH THE CASHEWS ONTO THE SOUP TO SERVE.
NOTE – WHEN YOU COME ACROSS THE CINNAMON STICK OR STAR ANISE, REMOVE THEM, THEY ARE THERE TO ADD FLAVOUR TO THE SOUP BUT NOT TO BE EATEN.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), The Caravan Trail, Lakeland.co.uk and Opinel for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Thanks to Wild Beets for letting us film in their restaurant. Check them out:
http://wildbeets.com/
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE to Wild Dish http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
1 TBSP OF COCONUT OIL
3 CRUSHED GARLIC CLOVES
2 STAR ANISE
1 TBSP OF FRESHLY GRATED GINGER
450ML OF VEGETABLE STOCK
1.5 TBSP OF TAMARI
1 CINNAMON STICK
100G OF WILD OR BUTTON MUSHROOMS
2 COURGETTES
1 COCONUT
2 TBSP OF TOASTED CASHEWS
2 TBSP OF FRESHLY CHOPPED CORIANDER
1 RED CHILLI
METHOD
CHOP THE MUSHROOMS IN HALF WHILST HEATING THE OIL IN A PAN.
THROW IN THE GARLIC AND GINGER AND COOK FOR 30 SECONDS, THROW IN THE MUSHROOMS AND STIR FRY FOR 2 MINUTES. POUR OVER THE STOCK, TAMARI, STAR ANISE, CINNAMON STICK AND BRING TO A BOIL THEN REDUCE TO A SIMMER AND COOK FOR 10 MINUTES.
CRACK OPEN THE COCONUT AND REMOVE THE FLESH, CUT INTO THIN RIBBONS, SPIRILIZE THE COURGETTE AND ADD TO THE SOUP, COOKING FOR A FURTHER 7 MINUTES.
FINELY SLICE UP THE CHILL, SPRING ONION, CORIANDER AND SPRINKLE OVER ALONG WITH THE CASHEWS ONTO THE SOUP TO SERVE.
NOTE – WHEN YOU COME ACROSS THE CINNAMON STICK OR STAR ANISE, REMOVE THEM, THEY ARE THERE TO ADD FLAVOUR TO THE SOUP BUT NOT TO BE EATEN.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), The Caravan Trail, Lakeland.co.uk and Opinel for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Thanks to Wild Beets for letting us film in their restaurant. Check them out:
http://wildbeets.com/
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
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